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Sunday, May 5, 2013

Butterscotch Shortbread

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From the kitchen of One Perfect Bite...This unique variation of shortbread is as light and tender as the classic, but one bite of this version will transport butterscotch devotees to a cookie lover's Eden. Imagine a buttery cookie to which butterscotch chips and toffee bits are added, and I think you'll understand why these cookies have become a tea-time favorite. They are easy to make and bake, but because they are so short, the dough has a a tendency to crumble when it is rolled. If you encounter this problem, just keep reforming the dough as you go along. It also helps if the dough is kept cold and rolled on a well-floured surface with a lightly floured rolling pin. The addition of an egg yolk to the dough would probably make the dough more cohesive, but I was hesitant to alter a successful recipe without more time to test the result. If you like butterscotch, you'll love these cookies. They are great keepers if they are carefully packed in an airtight container. I do hope you'll give this recipe a try. You might find you have a new cookie favorite. Here's how they are made.

20 comments
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These look delicious, Mary. I don't know if we can get the toffee bits up here, but I'll be in WA next week and will add this to my list of things to buy to make some of the many blog recipes I want to try.

I made these delicious shortbread cookies today. The added chips really sets them apart from regular shortbread. I found the dough very easy to work with, not crumbly at all. I have heard that the flavor of shortbread improves with time. Have you found this to be the case with these cookies? Is it better to store them at room temperature or to freeze them? Thanks so much!

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